No I am getting married next Saturday so I didn't want to have to go to the store and spend any money. I probably will for this next batch though.

I forgot to add that I did them for 45 minutes at 132*-134* and I forgot to coat them in oil before putting them in the bag. I really wish I would have plucked some breasts so I can have some skin to crisp up. The old lady loves them too.

I made this recipe the other night using fig preserves instead of jelly and did not try the sous vide method. It is one of the most delicious duck recipes I have tried. It's only rival, by my lights, would be Inda's Orange Liqueur/Black Cherry sauce seared duck breasts.

I made this recipe the other night using fig preserves instead of jelly and did not try the sous vide method. It is one of the most delicious duck recipes I have tried. It's only rival, by my lights, would be Inda's Orange Liqueur/Black Cherry sauce seared duck breasts.

It's one of my favorites as well...I have also done this using Apricot flavored Brandy and peach preserves. It is just as awesome!

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

I wish Indaswamp would post a real photo of himself and not that thin man with a beard he pretends to be. I'm talking about the 350 pound, fat coonass Cajun who wears an apron all the time and never strays far from the stove which is what his posts make me think of when I read them.

waterfowlman wrote:I wish Indaswamp would post a real photo of himself and not that thin man with a beard he pretends to be. I'm talking about the 350 pound, fat coonass Cajun who wears an apron all the time and never strays far from the stove which is what his posts make me think of when I read them.

What can I say, I have been blessed with a high metabolism. I love good food though....

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.